Petit suisse is a traditional French fresh cheese made from milk, cream, and cultures. The commercial version is already seed oil free but contains calcium sorbate preservative. DIY version eliminates preservatives and uses certified organic dairy for superior nutrition and taste.
Based on: Le petit suisse gervais nature 9,5% 60 g x 6
· Makes approximately 12 servings (720g total)
· Serving: 60g per serving (equivalent to original)
Why This Recipe is Seed Oil Free
Commercial Le petit suisse gervais nature 9,5% 60 g x 6 from Danone, Gervais, Gervais suisse nature often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Le petit suisse gervais nature 9,5% 60 g x 6 may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole milk
500ml (about 2 cups) · Organic Valley Whole Milk
Provides the protein base and natural lactose for fermentation while contributing to the creamy texture
Organic heavy cream
200ml (about 3/4 cup + 2 tbsp) · Organic Valley Heavy Whipping Cream
Increases fat content to achieve the signature 9.5% fat profile and rich mouthfeel of authentic petit suisse
Lactic acid starter culture
1/4 teaspoon (about 1g) · Cultures for Health Fromage Blanc Starter
Contains live bacteria that ferment lactose into lactic acid, creating the characteristic tangy flavor and proper texture
Sea salt
Pinch (about 0.5g) · Redmond Real Salt Fine
Enhances flavor development and helps control fermentation rate for optimal texture formation
Instructions
Step 1. Gently warm 500ml organic whole milk and 200ml heavy cream in a heavy-bottomed saucepan to exactly 85°C (185°F), stirring constantly with a wooden spoon to prevent scorching. Use a digital thermometer for precision - overheating will kill the cultures later. Remove from heat immediately when target temperature is reached and let cool to room temperature for 30-45 minutes.
Step 2. When milk mixture reaches 43°C (110°F), sprinkle 1/4 teaspoon fromage blanc starter culture over the surface and let it rehydrate for 2 minutes without stirring. Then whisk gently for 30 seconds to distribute evenly throughout the milk. Add a pinch of sea salt and whisk once more. The temperature is critical - too hot kills the bacteria, too cool prevents proper activation.
Step 3. Cover the pot with a clean kitchen towel and let sit at room temperature (20-22°C / 68-72°F) for 12-16 hours until thickened to yogurt consistency. The mixture should coat a spoon and have a pleasant tangy aroma. If your kitchen is cooler, place near a warm spot like on top of the refrigerator. Avoid disturbing during this time as movement can break the delicate curd formation.
Step 4. Line a fine-mesh strainer with 4 layers of cheesecloth or a clean kitchen towel and set over a large bowl. Gently pour the cultured mixture into the strainer without breaking up the curds. Let drain for 2-4 hours at room temperature until it reaches the consistency of thick Greek yogurt. For firmer texture, refrigerate during draining.
Step 5. Gently gather the corners of the cheesecloth and give a few gentle squeezes to expel excess whey, but don't over-press or the texture will become grainy. The final product should hold its shape when spooned but remain creamy and spreadable. Taste and adjust with a tiny pinch more salt if needed.
Step 6. Transfer to small glass containers or ramekins, cover tightly, and refrigerate immediately. The petit suisse will continue to firm up slightly over the first 24 hours. Serve chilled directly from containers or unmold onto plates. Store refrigerated for up to 5-7 days maximum without preservatives. Best consumed within 3-4 days for optimal freshness and probiotic activity.
Storage
Refrigerate immediately in airtight containers. Consume within 5-7 days as no preservatives are used. Keep at 1-4°C for food safety. Do not freeze as texture will break down upon thawing.
Cost Comparison
Cost per serving (homemade)$0.24
Cost per serving (store-bought)$0.75
Savings68%
Higher upfront cost for starter cultures pays off after 2-3 batches. Bulk organic dairy purchasing reduces per-serving costs significantly while ensuring superior ingredient quality.